Dessert · Wachau/Vienna
Marillenknödel
Apricot dumplings — whole apricots with a hidden sugar cube wrapped in potato-Topfen dough, rolled in buttery breadcrumbs.
G GlutenD DairyE Eggs
Ingredients
- 600g floury potatoes, cooked and riced
- 100g Topfen (quark)
- 150g plain flour
- 2 egg yolks
- 8 small fresh apricots, stoned
- 8 sugar cubes
- 80g butter
- 80g breadcrumbs, toasted in butter
Method
- Mix riced potato with Topfen, flour, egg yolks, and salt to form a soft dough.
- Place a sugar cube inside each apricot where the stone was.
- Flatten a piece of dough, place an apricot in the centre, and enclose completely.
- Simmer in lightly salted water 12-15 minutes until they float and feel firm.
- Roll in buttery toasted breadcrumbs and dust with icing sugar.